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Cold smoking project

Smoky, the express smoker, enables to control the smoke cooling-off in order to work with cold smoke.

Cold smoke, indeed, unlike the warm one, doesn't dispel in high and tends to stay down, in contact with the product, so allowing an operative smoking. The low temperature of smoke does't cook food, so avoiding the increasing of bacterial proliferation. For longue smoking processes, we suggest to work with driven cooling-off tools, like, for istance, a "sac à poche" filled with ice and put in contact with the copper spiral spring.

Smoking essence

The smoking cooling process generates a highly aromatized condesation which is contained in the appropriate catch basin. It's also possible to use "Smoky essence", as a liquid made in drops, to add some smoking flavouring to recipes, like marinatings, pickles, smoked dressings, soups, sauces, oil, butter, honey or it can be diluted with water and wine and brushed directly over products like cheese, cold cuts, pork and the like.

How to use it

It helps to get quickly all types of food products in the desired quantity, starting from very small servings to very big ones. Smoking may be done just before waiting or "at present" taking by surprise all the table-companions. Thanks to the smoke regulator it´s possible to dose the concentration of smoke according to the intensity desired, adding sawdust, at pleasure, during the smoking process. Smoky gets to personalize the aroma mixing the sawdust in addition to aromatic dried herbs, pepper, spices, dehydrate fruit, blends of tea, citrus fruit peels and the like.